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Official URL: https://doi.org/10.1515/prolas-2017-0088

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Sayed Ahmad, Bouchra and Straumīte, Evita and Šabovics, Mārtiņš and
Krūma, Zanda and Merah, Othmane and Saad, Zeinab and Hijazi, Akram
and Talou, Thierry Effect of Addition of Fennel (Foeniculum vulgare L.) on
the Quality of Protein Bread. (2017) Proceedings of the Latvian Academy of
Sciences. Section B. Natural, Exact, and Applied Sciences., 71 (6). 509-514.
ISSN 1407-009X

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 PROCEEDINGS OF THE LATVIAN ACADEMY OF SCIENCES. Section B, Vol. 71 (2017), No. 6 (711), pp. 509–514.
DOI: 10.1515/prolas-2017-0088

EFFECT OF ADDITION OF FENNEL (FOENICULUM

VULGARE L.) ON THE QUALITY OF PROTEIN BREAD
Bouchra Sayed-Ahmad1,3,#, Evita Straumîte2, Mârtiòð Ðabovics2, Zanda Krûma2,
Othmane Merah1, Zeinab Saad3, Akram Hijazi3, and Thierry Talou1
1
Laboratoire de Chimie Agro-industrielle, UMR 1010 INRA/INP-ENSIACET, Université Fédérale de Toulouse Midi-Pyrénées,
INP-ENSIACET, 4 allée Emile Monso, 31030, Toulouse, FRANCE
2
Faculty of Food Technology, Latvia University of Agriculture, 22 Rîgas Str., Jelgava LV-3001, LATVIA
3
Doctoral School of Science and Technology, Lebanese University, Campus Rafic Hariri, BP 5, Hadath-Beirut, LEBANON
#
Corresponding author: bouchra.sayed.ahmad@hotmail.com

Communicated by Daina Kârkliòa

Fennel (Foeniculum vulgare L.) is an aromatic plant belonging to Apiaceae family widely culti-
vated elsewhere for its strongly flavoured leaves and seeds. Fennel seeds are of particular inter-
est as a rich source of both vegetable and essential oils with high amounts of valuable
components. However, residual cakes after oil extraction were typically considered as by-
products, in the present framework, the potential added value of these cakes was studied. The
aim of this study was to investigate the effect of addition of fennel cake and seeds to protein
bread quality. In the current research, a single-screw extruder, which is a solvent-free technique,
was used for fennel seed oil extraction. For the protein bread making, fennel seed and cake flour
in concentrations from 1 to 6% were used. Moisture, colour L*a*b*, hardness, total phenolic con-
centration, DPPH radical scavenging activity, and nutritional value of protein bread were deter-
mined. The addition of fennel cake and seeds had significant (p < 0.05) effect on bread crumb
colour and hardness attribute, whereby the bread became darker and harder in texture than the
control. Moreover, higher antioxidant activity and total phenolic concentration were observed for
both protein breads enriched with fennel cake and seed flour. The overall results showed that ad-
dition of fennel cake and seed had beneficial effects on phenolic concentration, antioxidant activ-
ity and quality of protein bread. This result suggests also that added value of fennel seeds oil
by-products could be increased by their utilisation in bread production.
Key words: fennel, fennel cake, bread quality, total phenolic, radical scavenging activity.

INTRODUCTION ity, such as textural properties and bread volume (Karaoglu

Bread is the main dietary source in many countries; how-
ever, wheat bread is the most popular due to its textural and
sensory properties (Ngozi, 2014). Nowadays, consumers in-
creasingly require foods with functional properties. To meet
consumer health requirements, the use of functional ingredi-
ents in bread formulations is increasingly expanding in the
bakery industry as part of bread nutritional improvement
(Alam et al., 2013).
Thus, daily consumption of whole grain bread is recom-
mended as a substitute to refined products due to richness of
bread in functional ingredients such as fibre, phytochemi-
cals, minerals, essential amino acids and soluble vitamins
(Ndife et al., 2013). However, more additives should be
supplemented to bread formulation in order to overcome the
undesirable effects of whole wheat flour on the bread qual-
Proc. Latvian Acad. Sci., Section B, Vol. 71 (2017), No. 6.
and Boz, 2013); vital wheat gluten is a wheat protein isolate
used as an additive to increase dough and bread yield, also
to improve mixing tolerance and bread crumb texture, while
additionally promoting the protein level and hence the nutri-
tional value of the product (Constandache, 2005; Gianno
and Tzia, 2016).
Fennel (Foeniculum vulgare Mill.) is an aromatic plant be-
longing to the Apiaceae family, and it is considered as one
of the oldest medicinal plant cultivated throughout the
world (Rather et al., 2012). Fennel seeds have particular
economic importance, as they are widely used in the phar-
maceutical, food, cosmetic, and healthcare industries. Fen-
nel seeds are also a rich source of dietary fibre, proteins, vi-
tamins, sterols and phenolic compounds (Kooti et al.,
2015), as well as of both fixed and essential oil with high
amounts of valuable components (80% petroselinic acid and
509
70% trans-anethole, respectively) (Weiping and Bookang,
2011; Moghtader, 2013).
Large amounts of residual cake remain as waste products
after fennel oilseed extraction. Recently there has been an
increasing demand of exploitation of crops residues as a
source of high-valuable molecules and antioxidant com-
pounds, and thus these by-products could be utilized as
valuable raw materials for functional food production
(Saavedra et al., 2015). Nevertheless, in order to be com-
petitive and capture bakery markets, an environmental
friendly fennel seed extraction process should be estab-
lished. The mono-screw pressing technique has been pro-
posed as an ideal alternative to conventional techniques, as
it is a solvent-free technique matching the green extraction
principles by producing co-products instead of waste (Wa-
hidu et al., 2014).
The aim of this study was to investigate the effect of addi-
tion of fennel cake and seed to protein bread (with added vi-
tal wheat gluten) quality.
MATERIALS AND METHODS
Fennel seed extraction. Extrusion was done by a Single-
screw (Model OMEGA 20, France) press with the following
parameters: a 0.75 kW motor (230 V, 5.1 A), screw length
18 cm, pitch screw 1.8 cm, internal diameter 1.4 cm, chan-
nel depth 0.5 cm, and sleeve 2.5 cm internal diameter, and
equipped with a filter-pierced outlet for liquid at the end of
the screw and at the surface of the nozzles. The filter sec-
tion to separate extracted oil had diameter 2 mm. The feed
rate and the screw rotation speed were maintained constant
at 15 g min-1 (0.9 kg·h-1) and 40 rpm, respectively. The
nozzle diameter used in the pressing of fennel seed was 5
mm. The nozzle/screw distance was 3 cm. The screw press
was first run for 15 min without seed material, but with
heating via an electrical resistance-heating ring attached
around the press barrel, to raise the screw press barrel tem-
perature to the desired value. Fennel cakes obtained as by-
products by the extrusion process were used for further re-
search.
Raw materials for protein bread preparation. Whole
wheat flour (JSC Rîgas Dzirnavnieks, Latvia), wheat pro-
tein isolate Arise 5000 (GmbH Lorima, Germany), sugar
(Nordzucker GmbH & Co, Germany), salt, dry yeast (S. I.
Lesaffre, France) were procured from the local market of
Jelgava, Latvia; while fennel seeds (Foeniculum vulgare
Mill. var. dulce) were purchased from the local market of
Toulouse, France.
Protein bread making technology. To determine the influ-
ence of fennel seeds and fennel cakes on protein bread qual-
ity and chemical composition, fennel seeds or fennel cakes
was added at 2%, 4%, and 6% of whole wheat flour
amount. All ingredients were mixed for 5 ± 1 min at a mini-
mum speed using a dough mixer BEAR Varimixe (Wod-
schow & Co, Denmark). Dough samples were fermented for
510
25 min at 36 ± 2 °C temperature. Bread samples were then
baked at 200 ± 5 °C temperature for 20 min in a rotating
convection oven (Sveba Dahlen, Sweeden) and then cooled
at room temperature 22 ± 2 °C for 2 h.
In this paper, the following abbreviations of the samples are
used:
• C – Protein bread without fennel flour
• FS2 – protein bread with 2% of fennel seed
• FS4 – protein bread with 4% of fennel seed
• FS6 – protein bread with 6% of fennel seed
• FC2 – protein bread with 2% of fennel cake
• FC4 – protein bread with 4% of fennel cake
• FC6 – protein bread with 6% of fennel cake
Protein bread moisture. The moisture of protein bread was
determined using standard method ISO 712:2009. Measure-
ments were made in triplicate.
Protein bread crumb hardness. Protein bread hardness
was tested on the day of baking, at least 2 h after baking.
Hardness of experimental bread samples was measured us-
ing a TA-XT plus Texture Analyser (Stable Micro Systems
Ltd., Surrey, UK) with the following parameters: probe –
25 mm diameter aluminium cylinder; test speed — 1 mm
s-1; trigger force — 0.049 N and distance — 4 mm to the
bread slice. All values are given as average of six measure-
ments.
Protein bread crumb colour. To measure the colour of
bread samples a Colour Tec-PCM/PSM (Accuracy Micro-
sensors Inc., USA) was used based on the CIE L*a*b* col-
our system: L* 0 = black, 100 = white; a* + value = red, -
value = green; b* + value = yellow, - value = blue. Colour
was measured at five different points within the crumb re-
gion; mean values were reported for each sample.
The total colour difference (DE) was defined by the Minolta
equations (1, 2):
DL = (L - L 0 ); Da = (a - a 0 ); Db = (b - b0 ); (1)
DE = DL2 + Da2 + Db2 (2)
where
L, a and b — measured values of protein bread samples
with fennel seed or cake;
L0, a0 and b0 — values of the protein bread (control).
Extraction of phenolic compounds from protein bread.
1 g of protein bread was extracted with ethanol / ace-
tone / water (7/7/6 v/v/v) solution in an ultrasonic bath
YJ5120-1 (Oubo Dental, USA) at 35 KHz for 10 min at
20±1 temperature. The mixture was then centrifuged in a
centrifuge CM-6MT (Elmi Ltd., Latvia) at 3500-1 for 5 min.
Proc. Latvian Acad. Sci., Section B, Vol. 71 (2017), No. 6.
Residual bread was then re-extracted with the same proce-
dure and supernatant was combined. A triplicate extraction
process was done for each sample.

Determination of total phenolic concentration (TPC).

The TPC of the protein bread extract was determined by the
Folin-Ciocalteu method (Singleton et al., 1999) with some
modifications. 0.5 mL of extract was mixed with 2.5 mL
Folin–Ciocalteu reagent (diluted 10 times with water); 3
min later, 2 mL sodium carbonate (Na2CO3) (75 g·L-1) was
added and mixed. The mixture was allowed to stand for a
further 30 min in the dark at room temperature, and absor-
bance was measured at 765 nm. The TPC was calculated Fig. 1. Moisture of protein bread with fennel seeds and cakes.
from the calibration curve of Gallic acid, and the results
were expressed as Gallic acid equivalents (GAE) 100 g-1
dry weight (DW) of the samples.

Determination of DPPHÿ radical scavenging activity.

Antioxidant activity of the extract was measured using the
2.2-diphenyl-1- picrylhydraziyl DPPH method (Yu et al.,
2003) with slight modifications. A solution of DPPH was
freshly prepared by dissolving 4 mg DPPH in 100 mL
methanol. 0.5 of extract was added into a sample cavity
containing 3.5 mL of DPPH solution. The mixture was then
incubated in the dark for 30 min at room temperature. The
absorbance was measured at 517 nm using a UV–VIS spec-
trophotometer JENWAY 6300. The radical scavenging ac-
tivity was expressed as Trolox mM equivalents (TE) 100 g-1 Fig. 2. Crumb hardness of protein bread with fennel seeds (FS) and fennel
cakes (FC).
dry weight (DW) of the samples.
Table 1
Theoretical calculation of protein bread nutritional
value. Nutritional value of protein bread was calculated us- THE COLOUR OF PROTEIN BREAD WITH FENNEL SEED (FS) AND
ing conversion factors according to EU Regulation No. FENNEL CAKE (FC)
1169/2011 on the provision off food information to con- Bread samples L* a* b*
sumers: C 61.08a ± 2.06 0.47d ± 0.69 20.32a ± 1.96
• carbohydrates (except polyols) 17 KJ g-1 — 4 kcal·g-1; FC2 54.81c ± 0.68 2.24cb ± 0.76 18.07ab ± 1.53
d ab
FC4 51.88 ± 1.59 2.99 ± 0.66 16.78ab ± 3.04
-1 -1
• protein, 17 KJ g — 4 kcal·g ; FC6 50.45d ± 0.85 3.54a ± 0.71 18.80ab ± 2.85
bc cd
FS2 52.99 ± 1.75 2.64 ± 0.27 16.42b ± 0.79
• fat, 37 KJ g-1 — 9 kcal·g-1; c b
FS4 50.97 ± 1.03 4.50 ± 0.43 17.00ab ± 2.81
d b
-1
• fibre, 8 KJ g — 2 kcal·g . -1 FS6 49.99 ± 1.34 3.75 ± 1.15 16.18b ± 1.76

Statistical analysis. Means and standard deviations were
determined. The data were subjected to one way analysis of
variance (ANOVA). Significance was defined at p < 0.05.
RESULTS
Protein bread moisture. Figure 1 shows the moisture (%)
of tested protein bread samples. The moisture of the control
sample was 44.99 ± 0.23%. The moisture ranged from
50.30 ± 0.09% (FC2) to 50.85 ± 1.15% (FC6) in samples
fortified with fennel cake, and from 48.23 ± 0.92% (FS2) to
49.11 ± 0.43% (FS6) in samples fortified with fennel seed.
Protein bread hardness analysis. Hardness of protein
bread with fennel seeds and cakes analysis is shown in Fig-
ure 2. Hardness of the control sample was 1.27 ± 0.13 N,
while in bread fortified with fennel cake, hardness ranged
Proc. Latvian Acad. Sci., Section B, Vol. 71 (2017), No. 6.
*Values marked with the same subscript letters in columns are not signifi-
cantly different (p > 0.05). L, whiteness; a, redness; b, yellowness.
from 2.31 ± 0.48 N (FC2) to 4.48 ± 0.12 N (FC6) and from
2.60 ± 0.18 N (FS2) to 3.37 ± 0.19 N (FS6) in bread forti-
fied with fennel seed.
Values of measured whiteness (L), redness (a) and yellow-
ness (b) for bread with different ratios of added fennel cake
and seed flour are shown in Table 1. The values of L, a and
b in the control bread were 61.08 ± 2.06, 0.47 ± 0.69, and
20.32 ± 1.96, respectively. In the case of bread fortified
with fennel cake, the range in L value was from 54.81 ±
0.68 (FC2) to 50.54 ± 0.85 (FC6), a values from 2.24 ± 0.76
(FC2) to 3.54 ± 0.71 (FC6) and b values from 18.07 ± 1.53
(FC2) to 18.80 ± 2.85 (FC6); while for bread fortified with
fennel seed, L values varied from 52.99 ± 1.75 (FS2) to
511
49.99 ± 1.34 (FS6), a values from 2.64 ± 0.27 (FS2) to 3.75
± 1.15 (FS6) and b values from 16.42 ± 0.79 (FS2) to 16.18
± 1.76 (FS6).
Values of total colour difference (DE) are shown in Figure
3. DE values ranged from 6.88 to 11.16 in bread with fennel
cake (FC) and from 9.24 to 12.28 in bread with fennel seed
(FS).

Total phenolic concentration (TPC) analysis. The total

phenolic concentrations (TPC) expressed as Gallic acid
equivalents (GAE) 100 g-1 dry weight (DW) of bread sam- Fig. 5. DPPH radical scavenging activity of protein bread samples.
ples are given in Figure 4. TPC of the control sample was
113.73 ± 1.4 mg GAE 100 g-1 DW (range 148.95 ± 4.15 for Table 2
FC2 to 187.49 ± 6.38 mg GAE 100 g-1 DW for FC6) in the CALCULATED NUTRITIONAL AND ENERGY VALUES OF DIFFER-
bread samples with fennel cake and from 167.96 ± 3.27 ENT PROTEIN BREAD
(FS2) to 196.05 ± 0.01 mg GAE 100 g-1 DW (FS6) in bread
samples with fennel seed. Nutrients, g·100 g-1 Energy value,
Bread 100 g-1
samples Carbohy- Protein Fat Fibre kcal kJ
Radical scavenging activity analysis. DPPH radical scav-
enging activity of bread samples is shown in Figure 5. The drates
values are expressed as Trolox mM equivalents (TE) 100 C 25.59 21.64 0.97 4.96 207.57 3614.00
g-1 DW of the samples. Radical scavenging activity of con- FC2 25.88 21.71 1.05 5.09 213.71 3638.04
trol bread was 6.30 0.15 mM TE 100 g-1 DW. DPPH radical FC4 26.16 21.78 1.14 5.22 219.85 3662.08
scavenging activity had a range between 6.47 ± 0.2 and FC6 26.45 21.85 1.23 5.35 225.57 3686.12
7.68 ± 0.19 mM TE 100 g-1 DW in bread enriched with 2 FS2 25.83 21.69 1.12 5.08 214.47 3643.02
and 6% of fennel cake, respectively, and between 7.92 ± FS4 26.08 21.74 1.27 5.19 221.37 3668.04
0.15 and 9.54 ± 0.17 mM TE 100 g-1 DW in bread enriched FS6 26.32 21.79 1.43 5.31 228.27 3695.06
with 2 and 6% of fennel seed, respectively.
Nutritional values of protein bread. Nutritional and en- calculated using conversion factors, and the results are illus-
ergy values of protein bread with fennel seed and cake were trated in the Table 2. Composition of protein bread control
was as follows: total carbohydrates — 25.59 g·100 g-1, pro-
tein — 21.64 g·100 g-1, fat — 0.97 g·100 g-1, fibre — 4.96
g·100 g-1, and energy value 3614.00 kJ / 207.57 kcal·100
g-1. The obtained results indicate that all the values in-
creased with increasing levels of fennel flour substitutions
(2, 4 and 6%) except for fat concentration and energy value,
which showed the reverse.

DISCUSSION

As can be seen in Figure 1, samples fortified with fennel

Fig. 3. Total colour difference (DE) of protein bread with fennel seeds (FS)
and fennel cakes (FC).
seed flour had significantly higher (p < 0.05) moisture than
the control sample: 44.99 ± 0.23% in the control and 49.11
± 0.43% in the sample with 6% fennel seed flour. Moisture
was significantly (p < 0.05) higher in bread with fennel
cake flour (Fig. 1) than in the control and in bread with fen-
nel seed flour. Several studies reported higher moisture with
increased substitution level (Das et al., 2013) (Olaoye and
Onilude, 2011). The differences in moisture of protein
bread samples might be due to inclusion of a greater amount
of insoluble dietary fibre with fennel (Maneju et al., 2011).
As a drawback, high moisture promotes microbial prolifera-
tion and thus it is linked with shorter shelf life of composite
breads (Ndife et al., 2011).

Texture is a key quality parameter that consumers appreci-

ate in bread. Bread crumb hardness was significantly af-
Fig. 4. Total phenolic concentration (TPC) in the protein bread samples. fected (p < 0.05) by fennel seed and fennel cakes addition
512 Proc. Latvian Acad. Sci., Section B, Vol. 71 (2017), No. 6.
(Fig. 2). Hardness of bread increased with increasing
amount of fennel cake flour in bread. A similar trend was
observed for bread with fennel seed flour, but in this case
significant differences were observed only between samples
FS2 and FS6 fennel seed flour. Moreover, bread enriched
with fennel cake flour had higher hardness than that en-
riched with fennel seed flour. These findings are in agree-
ment with similar studies (Das et al., 2013), which reported
that fennel seed addition increased the firmness of white
bread. Hardness is mainly attributed to the solid / water ra-
tio, the effect of added fennel powder on bread viscosity
and increase of moisture in the composite bread (Amir et
al., 2013; Giannou and Tzia, 2016).
The quality of final product is also highly affected by the
bread crumb colour. The results showed that all fortified
samples had significantly (p < 0.05) lower L and b than the
control, indicating darker colour (Table 1). Moreover, a val-
ues indicated that the formulas prepared with different lev-
els of fennel were more brown then those of the control
sample. This increase in a values can be attributed to the
light brown colouration of fennel cakes and seed. The same
trend was observed for L values of white bread fortified
with fennel seed, which can be explained by the difference
in the initial flour type used (Das et al., 2013).
Regarding the total colour difference (DE) (Fig. 3), bread
fortified with fennel seed showed higher DE values than
bread with fennel cake, which may be due to the darker col-
our of fennel seed flour, as fennel seed powder is darker
than fennel cake powder.
The results given in Figure 4 showed that TPC of bread in
both cases increased with increase of fennel level. When
fennel substitution was increased from 0 to 6%, TPC of the
bread increased from 113.73 to 187.49 and 196.05 mg
GAE -1100 g DW in bread with fennel cake and seed, re-
spectively. Moreover, TPC of bread with fennel seed was
higher than that with fennel cake at the same fennel level.
Previous studies showed that oil extraction is usually ac-
companied with loss of some lipophilic phenolic com-
pounds, which might explain the lower TPC of bread with
defatted seeds (Yu et al., 2013). However, this is not a huge
lost and almost all the phenolic compounds remain in the
cake, which make it a rich source of phenolics and under-
line its added value in bread.
DPPH radical scavenging activity was significantly higher
(Fig. 5) in bread enriched with 2–6% fennel flour than in
the control bread. The antioxidant activity of extract from
enriched bread increased from 6.03 (control bread) to 7.67
and 9.54 mM TE 100 g-1 DW in bread with fennel cake and
seed, respectively. The correlation coefficients between
TPC and DPPH scavenging capacity for bread enriched
with fennel cake and seed were 0.931 and 0.918, respec-
tively, which indicated a good linear relationship between
TPC and DPPH radical scavenging capacity. The obtained
results are comparable to literature (Das et al., 2013), which
report that increasing level of fennel seeds (up to 7% of fen-
nel seed powder) increases antioxidant capacity of bread.
Proc. Latvian Acad. Sci., Section B, Vol. 71 (2017), No. 6.
Several studies showed also the negative impact of seed de-
fatting on the antioxidant activity, which is attributed to the
presence of vegetable oils, which generally are an important
source of antioxidants (Brodowska et al., 2014).
As can be seen in the Table 3, an increase of fennel flour
addition in produced protein bread leads to an increase of
carbohydrate, protein and fibre concentration, and decrease
of fat concentration. Moreover, bread enriched with fennel
cake showed a slightly higher concentration of carbohy-
drate, protein and fibre than bread enriched with fennel
seed, which was expected as similar results were obtained
by El-Demery et al. (2015) in the case of bread fortified
with full fat and semi-defatted flaxseed.
CONCLUSION
The obtained results showed that the addition of fennel cake
flour in protein wheat bread imparted significant improve-
ment in nutritional constituents, moisture and hardness,
compared to bread enriched with fennel seed flour and to
control bread. This work shows also that fortified bread is a
good source of antioxidant compounds like polyphenols
beneficial for human health and thus it can be recommended
as functional food for the public who are really aware about
their well-being. Therefore, fennel cake residues could be
processed as co-product in value-added applications such as
bread making.
ACKNOWLEDGMENTS
The authors acknowledge financial support from the project
“Sustainable use of local agricultural resources for devel-
opment of high nutritive value food products (Food)” within
the National Research Programme “Sustainable use of lo-
cal resources (earth, food, and transport) — new products
and technologies (NatRes) (VPP2014-2017)”.
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Received 19 October 2016

Accepted in the final form 18 October 2017

FENHEÏA (FOENICULUM VULGARE L.) IETEKME UZ OLBALTUMVIELU MAIZES KVALITÂTI

Fenhelis (Foeniculum vulgare L.) ir aromâtisks augs, kas pieder Apiaceae dzimtai. Fenheïa sçklas ir bagâtas ar aromâtiskajâm eïïâm. Pçc
eïïas iegûðanas pârstrâdes procesâ rodas spiedpaliekas, kuras iespçjams izmantot citos produktos. Tâpçc pçtîjuma mçríis bija pçtît fenheïa
eïlas spiedpalieku ietekmi uz olbaltumvielu maizes kvalitâti. Olbaltumvielu maizes gatavoðanâ fenheïa sçklas un fenheïa spiedpaliekas no
eïïas raþoðanas pievienotas no 1% lîdz 6%. Maizes paraugiem analizçti sekojoði parametri — mitrums, krâsas izmaiòas, cietîba, kopçjais
fenolu saturs un antiradikâlâ aktivitâte, kâ arî aprçíinâta maizes uzturvçrtîba. Fenheïa sçklu un spiedpalieku pievienoðana bûtiski ietekmç
(p < 0.05) olbaltumvielu maizes mîkstuma krâsu un cietîbu, kâ arî maizei ir paaugstinâts kopçjo fenolu saturs un antiradikâlâ aktivitâte.
Iegûtie rezultâti parâdîja, ka fenheïa spiedpaliekas var izmantot olbaltumvielu maizes raþoðanâ, palielinot maizes bioloìisko vçrtîbu.

514 Proc. Latvian Acad. Sci., Section B, Vol. 71 (2017), No. 6.